Yucatán Puréed Black Beans Recipes

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EASY BLACK BEAN TACOS



Easy Black Bean Tacos image

Make these simple tacos tonight! They're easy, inexpensive and quite versatile-start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.

Provided by Cookie and Kate

Categories     Entree

Time 30m

Number Of Ingredients 13

2 cans (15 ounces each) black beans, or 3 cups cooked black beans
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
1 cup plain Greek or regular yogurt
2 tablespoons lime juice (from 1 small lime)
¼ teaspoon fine sea salt
Optional: Your favorite hot sauce, to taste (or just serve it on the side with your tacos/I love Tabasco's chipotle hot sauce)
8 to 10 small corn or flour tortillas (I think I like flour better)
3 cups finely sliced red or green cabbage (about 1/2 medium head of cabbage)
1/2 cup or more crumbled Cotija or feta cheese
Big handful of fresh cilantro leaves and/or thinly sliced green onion

Steps:

  • To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
  • Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
  • Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
  • To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
  • Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  • Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
  • Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.

Nutrition Facts : ServingSize 1 of 10 tacos, Calories 257 calories, Sugar 3.2 g, Sodium 502.7 mg, Fat 7.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 8.1 g, Protein 12.3 g, Cholesterol 10.4 mg

YUCATAN BLACK BEAN DINNER



Yucatan Black Bean Dinner image

Recipe from Season 5 Mexico--One Plate at a Time. OK, I just made this and must say it was definitely restaurant caliber tasty. I can't decide if it was worth the effort though. BUT, I have two kids under the age- 2 and 5 months- and doing anything in the kitchen is pretty hard anyway. This was the best beans and rice I've ever had though, to be sure.

Provided by Codychop

Categories     Beans

Time 4h

Yield 10 serving(s)

Number Of Ingredients 13

1 lb dried black beans, picked over to remove any stones
1 1/2-2 lbs boneless pork shoulder, trimmed of extraneous fat and cut into 2-inch cubes
salt
3 tablespoons fresh pork fat or 3 tablespoons vegetable oil
2 medium white onions, thinly sliced (divided use)
2 (15 ounce) cans diced tomatoes with juice, undrained (preferably fire-roasted)
1 habanero pepper, stemmed
1 1/2 cups rice, preferably medium-grain
6 garlic cloves, peeled and finely chopped
1 large ripe avocado, peeled, pitted and sliced for garnish
cilantro, for garnish
3 limes, quartered for garnish
1 cup xnipec salsa (recipe below) (optional)

Steps:

  • The Beans: Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water.
  • Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.
  • The Pork: While the beans are cooking, sprinkle the pork liberally with salt.
  • In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer-it'll take about 10 minutes. (With a smaller skillet you'll have to brown the pork in 2 batches.)
  • Remove the pork to a plate and set the pan aside.
  • When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged.
  • Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.
  • The Tomato-Habanero Sauce: Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom.
  • Add half of the sliced onion and fry until golden, about 7 minutes.
  • In a blender, coarsely puree the tomatoes and the juices.
  • Now, either cut a slit in the side of the habanero(s)-this will give you some habanero fruity flavor without much heat-or cut the habanero(s) in half.
  • Add to the onions along with the tomato puree, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn't be dry).
  • Taste and season with salt, usually 1 teaspoon.
  • Finishing the beans: When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid.
  • Taste and season the beans with salt, usually about 1 ½ teaspoons.
  • With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven.
  • Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 ½ cups of the broth into a saucepan to use for the rice.
  • Return the remaining bean broth to the beans.
  • There should still be enough broth to yield somewhat soupy beans; if not add more water.
  • The rice: Add ½ teaspoon salt to the pan of bean broth and set over medium heat.
  • In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium.
  • Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes.
  • Stir in the garlic and cook a minute longer, then pour in the hot bean broth.
  • Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice-it should be nearly cooked through.
  • If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking.
  • If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.
  • Serving: When you're ready to serve, reheat the tomato sauce and remove the habanero chilies.
  • Ladle the beans into six small bowls.
  • Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center.
  • Spoon a little of the warm sauce onto one side of each plate.
  • Onto the other side, arrange a few slices of avocado.
  • Garnish with sprigs of cilantro.
  • Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.
  • •To make about a cup of xnipec salsa:.
  • ½ small red onion, finely chopped.
  • 1 tablespoons fresh lime or sour orange juice.
  • 6 radishes, chopped into small dice or matchsticks.
  • ½ fresh habanero chili, stemmed, seeded and finely chopped.
  • A dozen or so large sprigs of cilantro, chopped.
  • Salt, about ½ teaspoon.
  • Scoop the onion into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice. Add the remaining ingredients, season with salt, usually about ½ teaspoon, and it's ready.

Nutrition Facts : Calories 784.1, Fat 48.3, SaturatedFat 20.5, Cholesterol 81, Sodium 236.9, Carbohydrate 64.4, Fiber 11.1, Sugar 5.9, Protein 24.8

YUCATáN PURéED BLACK BEANS



Yucatán Puréed Black Beans image

Number Of Ingredients 7

1/2 pound dried black beans
1/2 medium white onion, chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 sprig (4- to 5-inch) fresh epazote, or 1 teaspoon dried epazote
1 , habanero chile kimmy, , or 2 serrano chiles, whole (wear protective gloves)
2 tablespoons lard or vegetable oil
1/2 teaspoon salt, or to taste

Steps:

  • 1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander rinse thoroughly under cold tap water. 2. Put the beans, onion, epazote, and whole chile in a large pot. Add water to cover by 2 inches. Bring to a boil, then reduce the heat to low, partially cover and simmer until the beans are very tender, about 1 1/2 to 2 hours depending on the age of the beans. If water reduces to the level of the beans before they are tender, add more water and cook until the beans are tender. Remove the epazote and whole chile. Add the lard or oil and the salt. 3. Purée the beans in a blender or food processor until thick but not too smooth. There should be some texture. Reheat shortly before serving. If beans thicken too much as they stand, add hot broth or water to achieve the desired consistency. To store, cover and refrigerate up to 3 days or freeze up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BLACK BEAN PUREE WITH CILANTRO



Black Bean Puree With Cilantro image

Provided by Moira Hodgson

Categories     side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1 pound black turtle beans
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 tomatoes, peeled, seeded and chopped (fresh or canned)
2 cloves garlic, minced (green part removed)
1 green chili, seeded and minced
1 teaspoon ground cumin
Freshly ground pepper to taste
Coarse salt to taste
1 cup hot chicken stock
2 tablespoons fresh cilantro, chopped

Steps:

  • Simmer the beans in water to cover with the onion, celery, carrot, tomatoes, garlic, chili, cumin and pepper for one hour. Season to taste with salt. Add more water if necessary and cook until tender.
  • Puree the beans in two batches with their liquid in a food processor, adding enough of the chicken stock to make a smooth puree. Correct seasoning. Before serving, sprinkle the puree with cilantro.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 369 milligrams, Sugar 5 grams

BEST BLACK BEAN SOUP



Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

  • Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
  • In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
  • Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
  • Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
  • Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
  • Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
  • Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
  • Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

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